The Tyros

The Tyros
Préparation 3:00
Cuisson 0:20
Difficulté Difficile

Description

Recipe for 1 dessert 6personnes of 16cm in diameter and 4.5 cm high

Nombre de portions

6

Ingrédients

Biscuit chocolate fondant
  • Egg white : 80 g
  • Caster sugar : 80 g
  • Whole egg : 33 g
  • Egg yolk : 65 g
  • Flour Type 55 : 13 g
  • Cocoa Powder : 15 g
  • Almond powder : 28 g
  • Melted Butter : 17 g
  • Cocoa paste : 17 g
Candied pear
  • Pear puree : 50 g
  • Pear Wialliams : 22 g
  • Invert sugar : 15 g
  • Sugar : 13 g
  • Vanille de Tahiti : 1 g
  • Pectin NH : 2 g
The creamy milk caramel
  • Whole milk : 42 g
  • Whipping cream UHT 35% fat : 22 g
  • Sugar : 32 g
  • Egg yolk : 13 g
  • Cornstarch : 2 g
  • Flour : 1 g
  • Cover Milk Chocolate Jivara : 8 g
  • Fleur de sel : 0 g
Custard
  • Whole milk : 28 g
  • Whipping cream UHT 35% fat : 28 g
  • Caster sugar : 6 g
  • Egg yolks : 11 g
Chocolate creamy foam
  • Custard : 80 g
  • Cover Chocolate Black Caribbean 66% : 81 g
  • Whipped cream : 112 g
Milky frosting mirror
  • Water : 50 g
  • Caster sugar : 100 g
  • Glucose : 100 g
  • Sweetened Condensed Milk : 65 g
  • Gelatin Powder 150 Bloom : 8 g
  • Water For Gelatin : 40 g
  • Cover Chocolate Milk Jivara : 100 g
  • Dye Orange Lyposoluble : 1 g

Préparation

Biscuit chocolate fondant

Beat the egg whites with sugar. Add yolks, whole eggs, and powders by mixing gently, eventually melted butter and cocoa mass. Spread on a cookie sheet 40 / 60cm with a thickness of 1cm. Bake in oven at 190 degrees sole for 20 minutes. Book for mounting

Candied pear

In a saucepan, heat the pear purée, Williams pears diced, trimoline and vanilla. Add the sugar and pectin mixture NH. Boil for 3 minutes over low heat. Book for mounting.

The creamy milk caramel

Hydrating the gelatin with water for 20 minutes. Caramelize sugar dry. Décuire with the hot mixture of milk and cream. Mix together the egg yolks, sugar and cream powder. Add the caramel décuit then bake the whole. Add the Milky Jivara cover, sea salt and ground melted gelatin, Mixer. Book for mounting.

Custard

Bake at 85 ° C and custard rérserver apart.

Chocolate creamy foam

Pour the custard on the Caribbean cover three times to create an emulsion. Smooth in a blender and a cool 40 degrees. Add the cold whipped cream delicately. Book for mounting.

Milky frosting mirror

Hydrate the gelatin in cold water for 20 minutes. Boil sugar, water and glucose. Add in the melted gelatin and sweetened condensed milk, pour over the milk Jivara cover several times and then mix with the dye. Book for finishing.

Mounting

Cut the fondant chocolate biscuit shaped 14cm diameter discs. Arrange the circles of 14 cm diameter biscuit funds chocolate fondant. Pour 110g creamy milk caramel on the first layer of biscuit and cover with a second biscuit disc. Pour pear confit 120g has the vanilla and then freeze the whole. In circles of 16cm diameter and 4.5 cm high realizer mounting upside. Arrange in the bottom of 250g creamy chocolate mousse and then center the frozen insert. Freezing all, melt the glaze and glaze 34 degrees frozen desserts. Decorating with a milk chocolate crown and a caramel macaroon on top.

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